Effects of high temperature treatment on quality of meat

Authors

ZHONG Huazhen, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
LIU Yongfeng, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
GAN Fei, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China
HU Yuhua, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710062, China

Abstract

In order to study the effects of common high temperature treatment methods such as pan-frying, frying and broiling on eating quality of meat. pork, chicken and duck were used as research object. The meat color, texture profile analysis and shear force were determined to evaluate the eating quality. Results indicated that pan-frying, frying and broiling had a significant influence on the eating quality of all the samples (P＜0.05). After treatments, the L^*and b^* value of the three kinds of meat increased (P＜0.05), the a^* value of pork decreased (P＜0.05), conversely, the a^* value of chicken increased (P＜0.05); After the high temperature treatments, the shear force of pork and duck increased (P>0.05), nevertheless it had no influence on chicken (P＜0.05); After treatments, the hardness of pork increased significantly (P＜0.05), for white meat, except pan-fried 2 min, 3 min, fried 3 min, the hardness has increased significantly (P＜0.05). After the three kinds of high temperature treatments, the springiness of red and white meat both increased significantly (P＜0.05). The results of these studies provide a theoretical basis for improving the eating quality of meat products, and have a certain guiding significance for consumers to choose scientific cooking time and temperature.

Publication Date

11-28-2017

First Page

190

Last Page

194

DOI

10.13652/j.issn.1003-5788.2017.11.039

Recommended Citation

Huazhen, ZHONG; Yongfeng, LIU; Fei, GAN; and Yuhua, HU (2017) "Effects of high temperature treatment on quality of meat," Food and Machinery: Vol. 33: Iss. 11, Article 39.
DOI: 10.13652/j.issn.1003-5788.2017.11.039
Available at: https://www.ifoodmm.cn/journal/vol33/iss11/39

References

[1] 李诗义, 诸晓旭, 陈从贵, 等. 肉和肉制品的营养价值及致癌风险研究进展[J]. 肉类研究, 2015, 29(12): 41-47.
[2] 林向阳, 何承云, 高荫榆, 等. 肉类营养与健康[J]. 肉类工业, 2005(1): 42-45.
[3] 朱建军. 肉类的营养价值及宜食用量[J]. 肉类工业, 2015(3): 54-56.
[4] 周光宏, 李春保, 徐幸莲. 肉类食用品质评价方法研究进展[J]. 中国科技论文在线, 2007, 2(2): 75-82.
[5] 黄明, 黄峰, 张首玉, 等. 热处理对猪肉食用品质的影响[J]. 食品科学, 2009(23): 189-192.
[6] 闵辉辉, 周光宏, 徐幸莲, 等. 不同电压击昏对鸡肉食用品质的影响[J]. 食品与发酵工业, 2010, 36(10): 180-185.
[7] 魏心如, 韩敏义, 王鹏, 等. 热处理对鸡胸肉剪切力与蒸煮损失的影响[J]. 江苏农业学报, 2014, 30(3): 629-633.
[8] 李林强, 高天丽, 张兰, 等. 煎、炸、烤对横山羊肉食用品质的影响[J]. 食品与机械, 2016, 32(9): 17-21.
[9] 张伟力. 猪肉肉色与酸度测定方法[J]. 养猪, 2002(2): 33-34.
[10] KONG Fan-bin, OLIVEIRA A, TANG Ju-ming, et al. Salt effect on heat-induced physical and chemical changes of salmon fillet (O. gorbuscha)[J]. Food Chemistry, 2008, 106(3): 957-966.
[11] PETRACCI M, BAZA E. Harmonization of methodologies for the assessment of poultry meat quality features[J]. World's Poultry Science Journal, 2011, 67(1): 137-151.
[12] 刘兴余, 金邦荃. 影响肉嫩度的因素及其作用机理[J]. 食品研究与开发, 2005, 26(5): 177-180.
[13] BENDALL J R, RESTALl D J. The cooking of single myofibres, small myofibre bundles and muscle strips from beef M. psoas and M. sternomandibularis muscles at varying heating rates and temperatures[J]. Meat Science, 1983, 8(2): 93-117.
[14] 李春保. 牛肉肌内结缔组织变化对其嫩度影响的研究[D]. 南京: 南京农业大学, 2006: 50-53.
[15] BENITO M J, RODRIGUEZ M, ACOSTA R, et al. Effect of the fungal extracellular protease Epg222 on texture of whole pieces of pork loin[J]. Meat Science, 2003, 65(2): 877-884.
[16] RAHMAN M S, AL-FARSI S A. Instrumental texture profile analysis (TpA) of date flesh as a function of moisture content[J]. Journal of Food Engineering, 2005, 66(4): 505-511.
[17] 袁森, 庞林江, 路兴花, 等. 烹饪方式对鸡肉挥发性香气及质构特征的影响[J]. 食品与机械, 2015, 31(1): 33-36.
[18] 张兰, 高天丽, 刘永峰, 等. 3种传统中式高温烹饪工艺对牛肉食用品质的影响[J]. 食品与发酵工业, 2016, 42(11): 126-132.
[19] EL-MAGOLI S B, LAROIA S, HANSEN P M T. Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate[J]. Meat Science, 1996, 42(2): 179-193.
[20] ANDRES S C, GARCIA M E, ZARITZKY N E, et al. Storage stability of low-fat chicken sausages[J]. Journal of Food Engineering, 2006, 72(4): 311-319.
[21] 郝红涛, 赵改名, 柳艳霞, 等. 肉类制品的质构特性及其研究进展[J]. 食品与机械, 2009, 25(3): 125-128.
[22] 张秋会, 李苗云, 黄现青, 等. 肉制品的质构特性及其评价[J]. 食品与机械, 2012, 28(3): 36-39.
[23] SOMBOONPANYAKUL P, BARBUT S, JANTAWAT P, et al. Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate[J]. LWT-Food Science and Technology, 2007, 40(3): 498-505.
[24] GONZLEZ-fERNNDEZ C, SANTOS E M, ROVIRA J, et al. The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage[J]. Meat Science, 2006, 74(3): 467-475.